---
title: "Jamaican Jerk Chicken"
slug: "jamaican-jerk-chicken"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "meat"
tags: ["meat"]
cookTime: 60
prepTime: 20
servings: 10
author: "jake"
description: "Great chicken on a recommendation from a friend!"
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 2 Scotch bonnet chiles, chopped
- 2 garlic cloves, chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries, coarsely ground
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- 2 (3 1/2 to 4-pound) chickens, quartered

## Instructions
1. In a food processor, combine the **onion**, **scallions**, **chiles**, **garlic**, **five-spice powder**, **allspice**, **pepper**, **thyme**, **nutmeg**, and **salt**; process to a coarse paste.
2. With the machine on, add the **soy sauce** and **oil** in a steady stream.
3. Pour the marinade into a large, shallow dish, add the **chicken**, and turn to coat.
4. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
5. Light a grill and bring to medium.
6. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes or 165 internal temp. Cover the grill for a smokier flavor.
7. Transfer the chicken to a platter and serve.

## Notes
## References
- Reference Recipe **[HERE](https://www.foodandwine.com/recipes/jamaican-jerk-chicken)**
</RecipeCard>